Pumpkin Frangelico Ice Cream

Pumpkin Frangelico Ice Cream

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Karen Harris
http://www.savourytable.com 

When Karen was a girl she loved pumpkin pie ice cream at her local ice cream shop.  Even though she wasn't crazy about pumpkin, this dessert had the perfect amount of pumpkin flavor, spice and sweetness, and when it was mixed with a little bit of the sugar cone, it was heaven. Well, its that time of year again and she decided to mix up her own version of her favorite confection.  Instead of the sugar cone, she decided to add a little pie crust flavor in the form of simple little pate sucree cookies, flavored with just the right amount of toasted pecans.  These little "cookies" are just perfect with a little tea, coffee or maybe just a taste of champagne!  


Ice Cream:
1 14 ounce can pumpkin puree
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon all spice
1/4 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
2 eggs, beaten
1 cup whole milk
1 1/2 cups heavy cream
1 tablespoon Frangelico (optional)

Toasted Pecan Pate Sucree Crisps:
1 1/2 cups all-purpose flour
1/4 cup pecan pieces, toasted
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter
1 large egg, beaten
1/4 teaspoon almond extract1/2 teaspoon vanilla extract
1/8 cup ice water

Ice Cream Directions:a
Place pumpkin puree, cinnamon, ginger, allspice, nutmeg and vanilla in a medium bowl.  Stir well to combine.  Add eggs, milk, cream and Frangelico to the pumpkin and whisk well.  Pour into the bowl of an ice cream maker and freeze according to ice cream maker instructions (Karen's called to freeze for 25 minutes).  Transfer to a lidded container and place in the freezer to freeze until firm before serving.

Toasted Pecan Pate Sucree Crisps Directions:
Place flour, pecans, sugar and salt in the bowl of a food processor and process until blended.  Add butter and process until the mixture looks like corn meal; set aside.

Place beaten egg, extracts and ice water in a small cup and whisk to blend.  With the processor on, pour the egg mixture into the processor in a slow steady stream; process until the mixture pulls together in a smooth ball.  If mixture is too crumbly, add additional ice water 1 tablespoon at a time.

Remove the dough from the processor and flatten into a round disk that is about 1” thick.  Wrap in plastic wrap and place in the refrigerator to chill for at least one hour.

Preheat oven to 350 degrees.

Remove from refrigerator and plastic wrap and roll out to a 1/4 – 1/8” thickness.  Cut into shapes with a small cookie cutter and place on a non-stick cookie sheet or silicone baking mat; bake for approximately 15 minutes or until they are golden brown around the edges.  Baking times will depend on the size of your crisps so keep a close eye on them.  Remove from the oven and transfer to a serving plate.

Both of these recipes are pretty easy to make with the right equipment and a little bit of time.  The ice cream recipe makes approximately 1 quart and the pate sucree recipe will make approximately 6 dozen little 1-1/2 to 2" cookies.  Prep and cook time approximately 2 hours.